Parisfox
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RumakiRumaki
Bacon
Chicken livers
Sliced water chestnuts
Cut up chicken livers into smallish pieces, around four to six per complete liver.
Slice the bacon in half cross-wise, so you end up with two short, fat strips.
Take a piece of liver and a slice of water chestnut and wrap them with a strip of bacon.
Slide a toothpick through, capturing the liver and water chestnut within.
You will end up with an upright cylinder of bacon containing the two morsels.
Repeat until you run out of either chicken livers or bacon.
Place the rumaki side-by-side in an oven-proof dish and sprinkle generously with soy sauce. Cover and refrigerate.
Final prep:
When ready to serve, remove the rumaki from the fridge and slide them under the broiler. Make sure the oven rack is in the topmost position.
They should cook a bit slowly. When the bacon is crisp, the rumaki is ready to serve.
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